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Nanmen Sijiu Tongpao Shuan Rou (Dongban Dian)

Hot pot · ⭐ 4.6

No. 326 Building, Olympic Garden, Dongba Middle Road, Ground-Floor Commercial Unit No. 105

Dishes

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  Three Sheep Prosperity

  San Yang Kai Tai is a dish primarily made with mutton, typically using lamb leg, shoulder, or belly meat, combined with vegetables such as carrots and potatoes and slow-cooked together. First, the mutton is cut into pieces and blanched to remove any odor, then it is simmered with seasonings and vegetables over low heat until the meat becomes tender and the broth rich and flavorful.
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  Inner Mongolia Lamb

  Inner Mongolia lamb is a dish primarily made with fresh lamb from young sheep, typically using legs or shoulder meat raised in the Inner Mongolia region. After marinating, it is cooked by roasting or stewing. The lamb has a tender texture and is seasoned with scallions, ginger, garlic, and other spices to preserve its original flavor.
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  Hand-Cut Drumstick with Big Knife

  Big knife hand-cut drumsticks is a dish primarily made with pork or chicken drumsticks. Fresh leg meat is manually sliced with a large knife, preserving the integrity of the meat fibers. Typically, the meat is marinated before being pan-fried, stir-fried, or braised to achieve a tender and flavorful result.
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  Hand-Cut Lamb Leg Meat

  Hand-cut lamb leg meat is a premium lamb dish featuring fresh lamb leg meat, carefully hand-cut to preserve its tenderness. It is typically grilled or pan-fried with simple seasonings, highlighting the rich, authentic flavor of the lamb.
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  Hot Pot Meal

  Hot pot is a cooking method that uses meat as the main ingredient, where thinly sliced beef, lamb, and other meats are quickly cooked in boiling water before being eaten. It is typically served with dipping sauces and vegetables such as cabbage, bean sprouts, and vermicelli. The ingredients are briefly heated in boiling water until fully cooked, preserving the tenderness of the meat.
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  Fried Chili Oil

  Fried chili oil is a seasoning made primarily from dried red chilies. The preparation involves chopping or grinding the dried red chilies into chili powder, mixing with edible oil, and heating until just below boiling. The mixture is slowly fried until the chilies change color and the oil becomes bright red. Finally, the chili residue is filtered out, leaving behind the fragrant chili oil.
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  Premium Lamb Leg

  Premium lamb leg meat is selected from fresh lamb legs, marinated and then cooked by stewing or roasting to retain the tender texture of the lamb, enhanced with basic seasonings for improved flavor.
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  Mutton Tail Fat

  Sheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
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  Bàowáng Black Tiger Shrimp Dumplings

  Bàwáng Black Tiger Shrimp Balls are made from fresh black tiger shrimp meat, hand-pounded into a smooth shrimp paste. After mixing with an appropriate amount of starch and seasonings, the mixture is shaped into elastic shrimp balls. Typically cooked in clear broth or hot soup, they can also be used in hot pot dishes or stir-fries, preserving the tender and fresh taste of the shrimp.
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  Fresh Tripe

  Fresh tripe is a dish made primarily from fresh beef tripe. The tripe is carefully processed to maintain its tender texture and is typically cooked simply with spicy or sour seasonings, highlighting the tripe's unique crispiness and the rich aroma of the seasoning.

Reviews

• Frankie_3
  Hand-sliced lamb leg meat — super thick and chewy in the best way. Swished it in the pot for like 5 seconds and dipped it in that fresh-fried chili oil, smelled insane, literally could not stop eating. Their secret sesame paste was perfectly seasoned, rich and smooth, went amazing with the lamb. The sesame buns came out fresh — crispy outside, fluffy inside, total craving killer. The clear broth base was legit, meat was tender and no gamey taste at all, so satisfying. Everything tasted really fresh, clearly thought-out pairings, left the meal feeling completely stuffed and happy.